Roast Pork, Omerto and Wild Mushrooms By Sylvie Meat May 4, 2017 Pascal Miche - www.omerto.com DirectionsServes 4 - 12 hours ahead1Rehydrate mushrooms for 12 hours in half the Omerto Moelleux; refrigerate in a covered dish to retain aromas.2Marinate roast of pork in remaining Omerto Moelleux.Preparation1Preheat oven to 180°C (350°F)2Place roast in roasting pan with a dab of butter underneath; season with salt and pepper.3Roast 1hr15 minutes.4In saucepan, melt shallot in butter; add rehydrated mushrooms and cook until tender.5Add liquid from marinade (Omerto Moelleux) to mushrooms and simmer 15 minutes until reduced.6Add apple jelly and 35/100 cream, stirring, until thick.7Add finely chopped parsley just before serving.8Serve with scalloped potatoes or gratin dauphinois. Ingredients1 kg (2.2 lb) roast of pork (2 cups) Omerto Moelleux400 gr (14 oz) dehydrated wild mushrooms125 ml (1/2 cup) 35/100 cream30 ml (2 tbsp) butter 3 French shallots, chopped finely Parsley, chopped finely, for garnishing30 ml (2 tbsp) apple jelly close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... Please enter an answer in digits:one × one =